follow the journey of a busy mom as she strives to keep her family happy and healthy

Saturday, April 19, 2008

Pork Milanese with Creamy Caper and Lemon Sauce

I saved this in my "Recipe Box" on the Food Network's website because it looked pretty easy, light, and yummy. Coincidentally, this episode aired the day before I was planning to make it. I TiVo'ed and was blown away by how simple and FAST this really was to make.

I thought that the sauce tasted a bit too lemony; next time, I probably won't use a whole lemon. Also, there was WAY too much sauce; I will for sure halve the recipe or even make only a quarter of it. There was a TON left!

We both really liked this. Even Ryan, who I don't think has EVER eaten more than a bite or two of a pork chop, ate almost a whole one! Look:

For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.

For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

1 comment:

mmmm, I love a good lemony sauce. Odd, I know. The pics on this one are fabulous! LOVE the window in the background and the way you framed the food is quite nice! You are becoming quite the cooking photog. Not a bad combo!

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Lauren 101

Before my wedding in 2003, my idea of cooking was Kraft mac and cheese. My mother and my mother-in-law even left me several boxes of the blue box on my counter the day we returned from our honeymoon. I believe a few showed up in the wishing well at my bridal shower, too.

Once I became a Mrs, however, I figured I'd need to step it up in the kitchen.

I rarely prepared anything from scratch, though; it was frozen stuff chicken and rice in a pouch all the way.

About a year (and 20lbs) later, I decided that something needed to change in the kitchen. I went on a diet and lost the weight, but knew I needed to lose the habits too.

Armed with Rachael Ray cookbooks and the internet, I slowly began to expand my repertoire. I joined an online cooking forum and subscribed to about eleventy billion cooking blogs.

Cooking remains a challenge, however, as two sweet little boys joined our family over the last few years. Coupled with my full time job, I look for meals that are healthy and easy.

I also discovered a love for photography along the way, and while I'm about as unprofessional behind the camera as they come, I really enjoy honing my skills on my dinner - mainly because it can't run away like my two wild boys can.